Cinnamon Pancetta Waffles #BrunchWeek

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Cinnamon Pancetta Waffles

We are waffle people in my house, and these particular waffles are beyond delicious. At least, they are this time. The first time I made them? Not so much. So, the original recipe calls for using a store-bought waffle mix and just adding water. And I thought, “Water?! Water has no flavor! I’ll use buttermilk instead.” It made the batter so ridiculously thick I could barely work with it, and the waffles were so dense and dry we could hardly choke them down (our water intake was noooo problem that morning!). I knew the flavors were spot on, but that texture. Blech!

Cinnamon Pancetta Waffles

I determined to try again, but this time from scratch. I turned to King Arthur Flour, because why wouldn’t I in this situation, right? And I’m incredibly happy to report that this is the way these waffles should be made. Now they are perfect. You can adjust the amount of pancetta here – four ounces is a good amount to know it’s there, but if you want it chock full, I’d go with six to eight ounces.

Cinnamon Pancetta Waffles

Like I said earlier, the flavor is fantastic. Salty pancetta spikes a slightly sweet batter warmed with a background note of cinnamon, garnished with walnuts for crunch and of course finished off with maple syrup. I hope you enjoy them!

Cinnamon Pancetta Waffles

Sources: adapted from Giada at Home by Giada de Laurentiis and The King Arthur Flour Baker’s Companion

4-8 oz. pancetta chunks, depending on how much pancetta you want in your waffles
2 large eggs
1 ¾ cups buttermilk
½ cup (1 stick) unsalted butter, melted and cooled to room temperature
2 tsp vanilla extract
2 cups cake flour
¼ cup all-purpose flour
1 tbs granulated sugar
2 tbs baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
½ cup chopped, toasted walnuts
Maple syrup, for serving

Preheat a small skillet over medium-high heat. Add the pancetta and cook until browned and crisped and the fat has rendered. Remove with a slotted spoon to a paper towel lined plate. Do not discard the rendered fat!!
Preheat your waffle maker according to manufacturer’s directions. Don’t spray it with cooking spray (we have a plan!)
In a large mixing bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. In a medium bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet and whisk just until combined. A few lumps are okay. Use a spatula to fold in the reserved, cooked pancetta.
Pour the now cooled (or at least cooler) rendered pancetta fat into a small bowl. Use a silicone pastry brush to grease your waffle iron with the pancetta fat. Pour the batter into your waffle iron and cook as per manufacturer’s instructions. When waffles are done, remove to a plate and repeat with remaining batter, if necessary, remembering to grease the waffle iron with more pancetta fat between each batch of waffles.
To serve, place a waffle on a dinner plate and garnish with walnuts and drizzle to your heart’s content with maple syrup.

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

6 responses to “Cinnamon Pancetta Waffles #BrunchWeek

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  4. We love bacon waffles but I have never thought to add pancetta instead. Head thump1

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